Unsalted butter softened to room temperature 1 stick ( 113 gm/4 oz)
Sugar 1 cup (225 gm/7.9 oz)
Turbinado sugar, few tbsp to sprinkle on top of batter
2 eggs
Whole milk ⅓ cup
Vanilla extract 1 tsp
Lemon Zest ½ tsp
Blueberries 2 cups
Sliced almonds ⅓ cups or more/less as per your taste
Instructions
Preheat oven to 350 degrees F. Grease a 9 inch square parchment paper lined baking pan with butter.
In a small bowl, mix together flour, cornmeal, baking powder and salt. Keep it aside.
In another bowl, cream butter and 1 cup sugar until smooth. To it add eggs, milk, vanilla extract, lemon zest and mix.
Add this batter to the greased pan.
In a small bowl add blueberries and add 1 tbsp of all purpose flour to it and stir the blueberries around so they get coated with flour. Add these blueberries to the batter and gently using a spoon stir them in the batter.
Sprinkle batter with generous amount of turbinado sugar and slivered almonds.
Bake for 35-45 minutes. Check by inserting a toothpick at around 35 minutes. If it comes out dry, cake is done otherwise bake for few more minutes.
Once done, place the cake pan over a cooling rack. Once completely cool, take it out and slice. Enjoy and keep leftovers in airtight container.